We think margaritas are meant to drink anytime. We don't wait for sunny weather. This margarita is made with freshly squeezed greaefruit juice, tequila and lime and the combination suits sitting in front of a fire as much as a sunny beach. Here's our recipe:
2 oz of Blanco Tequila
2 oz. fresh squeezed grapefruit juice
1 oz. fresh lime juice
1/2 oz. triple sec
1/2 oz. agave nectar
Sal de Margarita sea salt
Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed grapefruit juice, lime juice, triple sec and agave nectar. Put on the lid and shake. Strain the cocktail into your Sal de Margarita rimmed glass and garnish with a slice of grapefruit.
Pour a layer of Sal de Margarita onto a small plate. With a slice of lime, wet half of the rim of the glass.(Rimming just half the edge with salt, lets you control how much salt you taste with each sip.) Dip the glass into the salt at a 45-degree angle and roll it from side to side. Be careful to not let any of the salt drip into the glass.
TIP: Take the grapefruit and lime out of the refrigerator and let them come to room temperature. It is easier to squeeze citrus when it isn't cold.